Tuesday, August 19, 2014

JAC's Pan Roasted Pork Chops

Ingredients :
1/4 cup of olive oil
1/4 cup of water
1 TBS of JAC's Tailgaters Fling On Cajun Seasoning plus some for Flingin
2 Bone in pork chops cut about 1 inch to 2 inch thick   
2 TBS of Olive or Grape seed Oil
3 TBS of unsalted butter
2 sprigs of fresh thyme
2 cloves of garlic unpeeled
cast Iron skillet
Place first three ingredients in gallon size zip lock bag mix well.
Add  pork chops and set aside in refrigerator for at least an hour up to 24
Cooking instructions:
Preheat grill to 450 degrees with *two zone* set up.  remove pork chops from marinade and let drain excess marinade and go ahead and do what the product is called just Fling It On just a little though.
While the chops are draining and the grill gets to proper temperature place cast iron skillet on grate above coals for about 5 minutes. Add 3 TBS of oil and once oil is hot add pork chops. Brown on both sides about 2 minutes each side turn often to not loose the golden color.  Once brown on both sides remove from skillet and place on in direct side of grill until they reach about 135 degrees on an instant read thermometer.   When Temp is reached place 3 TBS of unsalted butter, 2 sprigs of fresh thyme and 2 cloves of garlic unpeeled  in hot skillet once butter has melted and frothy with a little nutty smell  add chops in skillet and spoon butter mixture over each one for about two minutes flip and repeat careful to not burn butter. remove skillet from heat and cover and let chops rest for about 15 minute.  Serve with your favorite side dish and enjoy.
*two zone  means coals on one side of grill creating a side with just indirect heat.
Let me know if you enjoyed this recipe.   Also here is a little something for you to help with your JAC's Tailgaters Fling On Cajun Seasoning purchase.  Coupon Code PanRoasted enter that at check out.


Sunday, January 12, 2014

Bayou Gold Ancho Maple Glazed Chicken and Waffles

Chicken and Waffles - Say what?   I know this is not what most people would think as a likely pair but once you try it you might just change your mind... I sure did.

I'm not going to tell you the history of of how fried chicken came from fricassee or that waffles came about from bakeries makings of communion wafers for the monasteries in the middle ages, but it would be an injustice if I didn't tell you how the pairings came about before I give you the JAC'd up version.  I bet you are saying  "that has the south all over it" and it does to some degree. However, it actually first appeared in the Pennsylvania Dutch communities in the 1600's when home cooks would makes piles of waffles and pulled chicken and then cover them with gravy.  This dish, well a little different version, made its way to Harlem via Wells Supper Club.  Wells was known as the hot spot for all the Jazz musicians for late night dinners.  It saw the likes of one of my all time favorite musicians, Sammy Davis Jr.  Wells took this dish from the east to the west - from Harlem to L.A. and  it will forever be known as a soul food classic.

This dish has intrigued me for quite some time and I have always wanted to try it, but never could bring myself to do so until last night.  Now, I am hooked.   I could not believe the flavor that this combination had to offer - the crunch of the chicken, the butter-soft flavor of the waffle and the sweetness of the maple glaze was way better than I ever imagined.  

I could give you a recipe for the fried chicken and the waffles, but I know most people have their favorite fried chicken recipe so I won't bother you with what I believe is by far the best fried chicken recipe in the world. And I would like to tell you I whipped up some super-duper waffle recipe, but I just used a box mix. Yeah I know, that's not much fun, but here is where I did make it all JAC'd up.

The Bayou Gold Ancho Maple Glaze took this dish from great to all JAC'd up awesomeness.  Once drizzled over this dish, you will be knocking on my door and singing praises to me! Okay, maybe not standing at my door but you will sing my praises.

Bayou Gold Ancho Maple Glaze Recipe


1/2 cup of pure maple syrup
3 TBS orange juice
2 TBS JAC's Tailgaters Bayou Gold Mustard sauce
2 tsp granulated garlic
1 tsp Ancho powder
1 tsp of brown sugar
Salt and pepper to taste

Combine all ingredients together in a small pan. Bring to a boil and reduce the heat and simmer until it has reduced and thickens a little.  Drizzle over your favorite fried chicken and waffle recipe and let the praises ring.

Wednesday, November 13, 2013

No Fruitcake on This Holiday Table!!

Growing up I always seemed to shy away from the ham at holiday meals.  Then it hit me one day why I always avoided the ham. As my grandpa was opening a fruit cake (yuck),  I yelled out "is that our ham grandpa?" I knew I must have been mistaken when all I heard was people laughing at me.  The next day my mom was preparing the table with all the holiday foods and I said "See mom. That looks like what grandpa was opening last night" and mom said "boy, that is ham".  But all I could think about was that it had these big pieces of pineapple and things sticking out of it that I swear it looked like that fruit cake grandpa opened. 

You can call me weird or whatever you want, but to this day every time I see a ham with all those cloves and pineapple pieces I think back to the fruit cake.  Again I say yuck!  I have a huge love of ham... well anything that has to do with pork if you want to know the truth.  That love of pork set me out on a quest to learn how to make a ham that would make everyone forget about that fruit cake they called ham.   

My ham journey has thrown many curve balls, and I was swinging and missing until a few years ago.  I was called on to prepare a ham for Thanksgiving, and being the great backyard chef I am, I said I would do it. So over the next few weeks, I broke out my old ball and bat... wait, I mean smoker and sauces. What happened next put me in the record books right there with old number 42 Jackie Robinson.  So if you really want to join the hall of fame of your family cooks, follow the below recipe and watch how people place you at the top of the list..  

WARNING!! When buying a ham take the glaze packet and throw it in the bottom of the trash can.. 


1 spiral cut ham
1 cup of brown sugar
1/2 Tbsp of your favorite JAC's Tailgaters favorite seasonings (I don't recommend the steak seasoning for a ham, though) 
1 cup of peach glaze recipe- see below. 


Preheat smoker to 325 degrees. Don't worry if you don't have a smoker. Just use a grill and set it up for indirect heat. While cooker is coming up to temperature, prepare the ham. Take JAC's Tailgaters Bayou Gold Mustard Sauce and brush it all over ham, even trying to get it in between the slices. Once you have that covered, rub in the brown sugar and seasoning all over it.  Once cooker is to temp, place a couple chunks of peach wood (or any fruit wood) on fire and let burn until clean smoke is flowing through the smoke stack. Place the ham on cooker and let cook for two and a half hours. At that point start glazing every 15 minutes for one hour. Check temp on ham and make sure it is between 165 and 170 and glaze is caramelized. 

Glaze recipe


8 oz of peach preserves
3 Tbsp molasses
1 Tbsp of your favorite JAC's Tailgaters favorite seasonings (again, don't use the steak seasoning on this)
1 tsp of Worcestershire sauce. 

Combine all ingredients in blender or food processor and blend til smooth.

I promise if you follow this recipe you will be mentioned for years to come and forever be the legend at the holiday gatherings.

Friday, November 8, 2013

Fire Roasted Smokin Chipotle Butternut Squash Soup

Yesterday, I had a long wait at the hospital with my son and found myself scanning through some pictures of food on Google+.  I came across a recipe by +Maria Lichty from twopeasandtheirpods.com - Slow-Cooker Butternut Squash Soup. Not many people know this, but one of my favorite foods is butternut squash.  I could not stop thinking about that soup the rest of the afternoon. So as I left the hospital, I made up my mind we were going to have butternut squash soup for supper - JAC'd up of course.

As I drove to the store, I knew exactly what to get and exactly how I was going to make it.  First stop - produce section - two medium butternut squash, two red bell peppers, two medium sweet onions, two carrots and a head of garlic.  Second stop - the soup aisle for the chicken broth. I needed enough for three cups, so I grabbed the large carton. Then, it was off to the dairy aisle, where I picked up a pint of cream. At this point, I was contemplating making my own croutons but gave up on that idea because I could not find day-old french bread.  Oh well... store bought will do.

Once I got home, I fired up the old Weber grill and got my fire to where it would hold at about 325 degrees for a couple hours.  While the fire was getting right, I started preparing the veggies for this wonderul dish.  I started off by cutting the squash in half lengthwise and scooped all the seeds out.  I then peeled and quartered the onions and peeled the two carrots and three cloves of garlic.  At last all that was done... now what to season it with?  After pondering several minutes, looking into my spice cabinet (a very large cabinet), I settled on our Smokin' Dust seasoning.  It has a nice smokey taste and smell from the chipotle but a sweetness from the sugar.  This is a perfect combination for this dish. One quick rub-down with olive oil, sprinkled with the Smokin' Dust and wrapped with the cloves of garlic in tin foil, off to the grill I went.

I placed the peppers over the flames and watched them closely so I could turn them as they charred.  I removed them and placed them into a bowl covered with plastic wrap.  The rest of the veggies contined to cook for about an hour on a covered grill.

I stood around for the next hour wishing and hoping that the hour would pass quickly.  I really felt like the woman in the old Mervyn's Department store commercial - you know the one where the woman was standing at the door saying "open, open, open".  Wow! That hour took forever. Now that all my veggies have been kissed by the flame, it was time to assemble this mouth-watering pot of goodness.

I started by removing the skin from the squash. Man, that was not easy! Next time I will remove the skin before I place them on the grill.  My fingers still feel the pain.  I cored the peppers and diced them along with the rest of the veggies and placed them in a dutch oven and added three cups of chicken broth.

I let that come to a low simmer and then blended with an immersion blender until a smooth, silky texture was obtained. I then stirred in a cup of cream.

I continued to let that simmer while my wife made some of the best grilled ham and cheese sandwiches ever.

Now it was time to eat.. thank you, Lord!

I hope you will enjoy making this recipe as much as I did but be warned -  you will want to eat on the veggies as you pull them off the grill so make extra.

2 butternut squash - total weight about five pounds
2 medium sweet onions
2 medium carrots peeled
2 red bell peppers
3 cloves of garlic
3 cups of chicken broth
1 cup of heavy cream
JAC's Tailgaters Smokin' Dust Seasoning and sea salt to taste.

You can get Smokin' Dust and other great products at www.jacstailgaters.com

*******Please note that "Smokin' Chipotle" is Trademarked by Chuck Evans and in no way am I trying to use those words for monetary gains. they just fit for the recipe title.   Please visit Chuck Evans at www.smokeychipotle.com to view his products. ************

Sunday, November 3, 2013

Mississippi Prime Rib or is it?

During football season a group of men in our community come together when our local high school has a home game and holds a tailgate party for who ever wants to join us.   I was privileged to join these guys about three years ago and what a great feeling it is to give back to our wonderful community.   Over these last three years I have become the cooks cook meaning I cook for the other cooks before we get started flipping burgers and dogs etc.   So far I have done everything from bacon explosions to pulled pork sandwiches but by far my most requested dish is bbq bologna or what I like to call Mississippi Prime Rib.  
I have heard comments I never knew bologna could taste this good.  The way I do it it comes out so tender and delicious that you really think you are eating a piece of prime rib.  I hope you will try this recipe and let me know what you think. 


1 chub of bologna
6 TBS of mustard (I use JAC's Tailgaters Bayou Gold Mustard sauce) divided
1/2 cup light brown sugar
6 TBS or your favorite bbq rub. (I use JAC's Tailgaters Smokin Dust or Qrub)


Prepare smoker or grill with in direct heat for a temp of about 250 degrees.  
While cooker is coming up to temp prepare bologna.  
Cut chub in half length wise.

Coat bologna with mustard and bbq rub and brown sugar. Make sure every piece of bologna is covered with seasoning. 
Once cooker is ready place on grates flat side down and cook until bologna reaches 165 degrees about 3 hours. 

While Bologna is cooking lets prepare the glaze. 

8 oz of peach preserves
3 TBS of molasses 
2 TBS of mustard (I use JAC's Tailgaters Bayou Hold Mustard Sauce)
1 TBS of your favorite bbq seasoning ( I use JAC's Tailgaters Smokin Dust or Qrub)
1 tsp Worcestershire sauce

In blender mix all glaze ingredients until smooth. 

 Once bologna has reached 165 degrees remove from cooker and slice into uniform thickness slices and place in foil pan.  Pour glaze and about 1 tablespoon of brown sugar over and place back on cooker for 45 minutes or until glaze has caramelized. 

Serve with a piece of white bread or warm roll.  


Tracy Carter
JAC's Tailgaters 

Wednesday, October 30, 2013

Creamy Marinara Spinach And Chicken Pasta

JAC's Tailgaters

I have memories of my sister Rhonda Jean at our grandparents' house helping grandma cook - until tonight when they all came rushing back as I opened a jar of her homemade marinara sauce.  My eyes closed and I was taken back to my younger years where I could see her standing at grandma's stove learning to cook. I actually thought "why didn't I learn back then".  Rhonda is a wonderful cook. Yes, Sis, I actually said it - you are a wonderful cook.  Okay, okay... enough of the memory-lane stuff.  Let's get to what y'all came here for.

Today, I was craving something hearty that would stick to my ribs.  I sat thinking aimlessly and threw a few suggestions here and there and then settled on the dish I prepared.  In this dish, I tag-teamed our seasoning with some really good friends of ours at SilverLeaf International.  I used their Garlic Sprinkles and our Bayou Gold Dust as the seasonings of choice.


1 lb of chicken breast
16 oz jar of marinara sauce (I used a homemade sauce my sister made)
8oz heavy cream
1 bag fresh spinach
Bow tie pasta - enough for four servings 
Seasoning to taste
2 Tbs of olive oil divided
2 Tbs unsalted butter divided


Season the chicken with the two seasonings mentioned above (or you can use your seasoning of choice).  Melt one tablespoon each of butter and olive oil in a pan on medium heat. Add chicken and pan fry until temp reads 165. Prepare your pasta according to package directions.

Once chicken is done, set aside to rest and cool at least 15 minutes. Then shred and set aside.

Wipe pan out and add the other tablespoon of butter and olive oil to pan over medium heat. Once butter is melted, add spinach and toss until spinach is coated. Then reduce heat and cover until it is wilted. 

Remove spinach from pan. Add marinara sauce and turn heat to medium. Once sauce starts to bubble add cream to sauce and slowly simmer for 10 minutes until it reduces some.

Once sauce has reduced, add chicken and spinach to sauce and simmer another 10 minutes.. 

Serve up over a plate of pasta and enjoy..

As everyone knows, you cannot serve pasta without good old french bread so make sure you have some warm bread ready for sopping up this sauce. 

Making this dish really did bring back some memories of my childhood. I really hope that when preparing this dish, you will be able to look back on when you were a child or some special time in your life and just smile and be happy.

As always, thanks for reading and joining your friends, family and food here at Cookin' On The Bayou. 

Thursday, November 29, 2012

Sauce Piquant

Back in the early days and still holds true today the Cajun people were  hearty people accustomed to roughing it.  Their meals more than likely came out of one pot, one dish which combined all of the natural ingredients of South Louisiana; fish, rice, pungent spices, shellfish and abundant vegetables.  jambalaya, gumbo, sauce piquante, and crawfish etouffee’ are all delicacies of Cajun one-pot meals. 

I thought I would share a one pot meal recipe. Sauce Piquant is a dish that uses a darker roux (cooks longer), this is a spicier dish, the name "Piquant" meaning hot.

In Cajun Country it is no telling what you will find in a pot of sauce piquant, Shrimp, Crawfish, chicken, Catfish and yes Alligator but one thing for sure it will be some kind of good.

 Alligator Sauce Piquant
3 pounds alligator, cut into 1-inch cubes (I recommend using the tail meat because it is lighter in color and more tender)
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock
JAC's Tailgaters Fling On Seasoning, salt and cracked black pepper to taste
JAC's Tailgaters Cajun Garlic Essences  hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions
In a heavy-bottomed pot, heat vegetable oil over medium-high heat.
Whisk in flour, stirring constantly until a dark brown roux is achieved.
Add alligator and saute 10 minutes or until well browned.
Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted.
Stir in tomatoes and water or stock. Blend well then season to taste with JAC's Tailgaters Fling On Seasoning, salt, pepper and hot sauce.
Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary.
Add parsley and green onions and adjust seasonings to taste using salt, pepper and JAC's Tailgaters Fling On Seasoning. Serve hot over cooked white rice.

note if you can get Alligator where you live fell free to use shrimp, chicken heck what ever meat you can get will work.